To juice or not to juice

Last week when I was reading up on the remarkable healing effects that cabbage juice has on ulcers (including the very dangerous peptic ulcer) for an e-Alert that recognized cabbage as a far better calcium source than milk (“Milky Way” 4/9/03), I came across a simple explanation to a question that I’ve heard asked many times.

The Q.: What’s the point of juicing fruits and vegetables? Wouldn’t it be just as healthy, if not MORE healthy, to simply eat the fruit or vegetable?

And the A: It’s true that juicing removes most of the natural fiber in fruits and vegetables. And without question, that fiber is good for you. But when you drink freshly juiced fruits and veggies, all of those great nutrients are absorbed very quickly into your blood stream. This is especially important if there’s any problem with the digestive system that might inhibit the assimilation of vitamins, minerals, and phytochemicals. In addition, if there is a digestive problem, juice is less taxing on the digestive system.

So besides the fact that freshly juiced fruits and vegetables taste great, juicing also provides an efficient nutrient delivery system.

To Your Good Health,

Jenny Thompson
Health Sciences Institute

Sources:
“Why Not Just Eat Fruits & Vegetables?” Internet Health Library, internethealthlibrary.com